Orange Pumpkin Poppy Seed Cake

Anita Hoffman


Simple and easy, this wonderfully moist and delicious cake combines an orange cake mix with orange juice, pumpkin and poppy seeds. Frost with a cream cheese frosting to complement the flavors.
Photo adapted from Taste of Home.


★★★★★ 1 vote

10 Min
30 Min


  • 1 pkg
    (18 ounce) orange cake mix
  • 1 can(s)
    (15 ounce) pumpkin
  • 3
    large eggs
  • 2/3 c
    orange juice
  • 2 Tbsp
    poppy seeds

  • 1 1/2 c
    powdered sugar
  • 2-3 Tbsp
    orange juice
  • 2 Tbsp
    softened butter
  • 2 Tbsp
    softened cream cheese

How to Make Orange Pumpkin Poppy Seed Cake


  1. Combine cake mix, pumpkin, eggs and orange juice.
    Beat on low speed of mixer until moistened.
    Beat on medium speed for 2 minutes.
  2. Add poppy seeds; mix until blended.
  3. Pour into 2 greased and floured 9 inch layer cake pans.
  4. Bake at 350 degrees for 28-31 minutes.
    Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
  5. Frost with a cream cheese icing.
    Can be made in a Bundt pan.
    Bake at 350 degrees for 50-60 minutes.
    Drizzle with a cream cheese glaze.
  6. Cream Cheese Glaze
    Combine all ingredients and whisk until smooth.
    Add more juice, as needed, until desired consistency is reached.

Printable Recipe Card

About Orange Pumpkin Poppy Seed Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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